Wild Rice and Turkey Salad With Dried Cranberries 4.000

James M. Thresher for The Washington Post; Tableware from Crate and Barrel

Nourish Nov 22, 2009

Here's a salad to serve the day after the big holiday meal. It has the flavors of the season but a light, vinegary tang that's a welcome change from the Thanksgiving dinner. It's a snap to put together.

This could just as easily be made with chicken or turned into a side dish by leaving out the poultry.

Make Ahead: The assembled salad can be covered and refrigerated for up to 2 days.

Servings: 4
  • 2 cups cooked wild rice, cooled (2/3 cup dried, cooked according to the package directions)
  • 8 ounces (2 cups) cooked turkey, cut into bite-size strips (or 12 ounces raw turkey, poached, baked or broiled)
  • 1/2 cup sweetened dried cranberries
  • 4 or 5 scallions (trimmed), white and light-green parts, cut crosswise into small pieces (1/4 cup)
  • 2 tablespoons red wine vinegar, or to taste
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 1/4 teaspoon salt, or to taste
  • Freshly ground black pepper, or to taste


Combine the wild rice, turkey, cranberries and scallions in a large bowl; mix well.

Sprinkle the vinegar, oil, salt and pepper to taste over the salad and toss to combine thoroughly. Taste, and adjust the seasoning and oil as needed. Serve immediately, or cover and refrigerate for up to 2 days.

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Recipe Source

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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